Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients with a spiral mixer for 2 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
Scale the dough into 370 g pieces, cover the dough pieces and start the Intermediate proof for 15 – 20 minutes.
Mould the dough pieces into a long baguette shape and place onto a greased baking tray.
Allow the dough to final proof for 70 - 80 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
Score the tops of the dough pieces to stop the crust cracking. We recommend three shorts oblique scores along the middle.
The oven should have a temperature of 230°C when you put the baguettes in. After 5 minutes decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
